Another, to force Fowls or
Meat. — Shred a little ham, some
cold veal, or fowl, or beef-suet ; a small
quantity of onion, parsley, a little
lemon-peel, salt, nutmeg, or pounded
mace, and white pepper, or cayenne,
and bread crumbs. Pound it in a
mortar, and bind it with one or two
eggs beaten and strained.
FOUL AIR IN WELLS.—
To remove the gas before a descent is
made into any well, a quantity of
burned but unslacked lime should be
thrown down. This, when it comes in
contact with whatever water is below,
sets free a great amount of heat in the
water and lime, which rushes upward,
carrying all the deleterious gases with
it ; after which descent may be made
with safety. The lime also absorbs the
carbonic acid in the well.
FOWLS, to Boil. — Truss as in
page 184. Put in a pan of cold water ;
cover ; skim ; boil slowly twenty
minutes ; take off, cover close, and the
heat of the water will stew them enough
in half an hour ; it keeps the skin whole,
white, and plump. Pour over them
white sauce.
FOWLS, to Dress Cold. — Peel
off all the skin, and pull the flesh off
the bones in large pieces ; dredge with
flour ; fry it a nice brown in butter ;
toss it up in a rich gravy, well seasoned ;
thicken it with a piece of butte.r rolled
TOW
FRR
to flour ; before serving ; squeeze to
the juice of a lemon.
FOWLS, to Fatten. — Mix a
little unsifted flour, ground rice, scalded
with milk ; add a little butter and
coarse sugar, and a little chopped meat.
Make it thick, and feed them several
times a-day. This soon fattens them.
Give them also now and then barley
meal and water mixed thin.
FOWL, to Hash. — Cut up the
fowl as for eating ; put it into a stew-
pan with half a pint of gravy, a tea-
spoonful of lemon pickle, a little mush-
room ketchup, a slice of lemon, and a
chopped shalot or two. Thicken with
flour and butter ; before it is dished,
add a table-spoonful of thick cream✪ Fowl, to Hash ;
lay sippets round the dish, and serve.
FOWL, Roasted.-- -When the
fowl is about half done, skewer pieces
of fat bacon to it. It serves for larding,
and saves time and trouble for the same.
The bacon will serve to garnish the
dish. Make a gravy of the necks and
gizzards ; strain, and put in a spoonful
of browning. Serve with egg sauce.
FOWLS, to Roast a la Ser-
vante. — Prepare a fowl for roasting,
and make a forcemeat with the liver,
parsley, shalots, butter, pepper, salt,
and basil. Stuff the fowl with this ;
roast it, wrapped in slices of lard and
paper. When three parts done, take
off the lard and paper ; baste it all over
with the yolks of eggs beaten up with
melted butter ; freely sprinkle bread
crumbs over it ; roast to a fine yellow.
Make a sauce with butter, a chopped
anchovy, a few capers, flour, three
spoonfuls of broth, nutmeg✪ Fowl, to Roast a la Servante, pepper, and
salt ; make like a white sauce.
FOWLS, to Truss. — Pluck
them, cut off the neck close to the
back ; take out the crop, liver, and en-
trails ; cut off the vent, draw it clean,
and beat the breast-bone flat. If for
boiling, cut off the nails of the feet, and
tuck them close to the legs ; put your
finger into the inside, and raise the skin
of the legs ; then cut a hole in the top
of the skin, and put the legs under ;
put a skewer in the first joint of the
pinion, bring the middle of the leg
close to it, put the skewer through the
middle of the leg, and through the
body, and do so on the other side.
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Consult me
1902Page 224 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Another, to force Fowls or
Meat. — Shred a little ham, some
cold veal, or fowl, or beef-suet ; a small
quantity of onion, parsley, a little
lemon-peel, salt, nutmeg, or pounded
mace, and white pepper, or cayenne,
and bread crumbs. Pound it in a
mortar, and bind it with one or two
eggs beaten and strained.
FOUL AIR IN WELLS.—
To remove the gas before a descent is
made into any well, a quantity of
burned but unslacked lime should be
thrown down. This, when it comes in
contact with whatever water is below,
sets free a great amount of heat in the
water and lime, which rushes upward,
carrying all the deleterious gases with
it ; after which descent may be made
with safety. The lime also absorbs the
carbonic acid in the well.
FOWLS, to Boil. — Truss as in
page 184. Put in a pan of cold water ;
cover ; skim ; boil slowly twenty
minutes ; take off, cover close, and the
heat of the water will stew them enough
in half an hour ; it keeps the skin whole,
white, and plump. Pour over them
white sauce.
FOWLS, to Dress Cold. — Peel
off all the skin, and pull the flesh off
the bones in large pieces ; dredge with
flour ; fry it a nice brown in butter ;
toss it up in a rich gravy, well seasoned ;
thicken it with a piece of butte.r rolled
TOW
FRR
to flour ; before serving ; squeeze to
the juice of a lemon.
FOWLS, to Fatten. — Mix a
little unsifted flour, ground rice, scalded
with milk ; add a little butter and
coarse sugar, and a little chopped meat.
Make it thick, and feed them several
times a-day. This soon fattens them.
Give them also now and then barley
meal and water mixed thin.
FOWL, to Hash. — Cut up the
fowl as for eating ; put it into a stew-
pan with half a pint of gravy, a tea-
spoonful of lemon pickle, a little mush-
room ketchup, a slice of lemon, and a
chopped shalot or two. Thicken with
flour and butter ; before it is dished,
add a table-spoonful of thick cream ;
lay sippets round the dish, and serve.
FOWL, Roasted.-- -When the
fowl is about half done, skewer pieces
of fat bacon to it. It serves for larding,
and saves time and trouble for the same.
The bacon will serve to garnish the
dish. Make a gravy of the necks and
gizzards ; strain, and put in a spoonful
of browning. Serve with egg sauce.
FOWLS, to Roast a la Ser-
vante. — Prepare a fowl for roasting,
and make a forcemeat with the liver,
parsley, shalots, butter, pepper, salt,
and basil. Stuff the fowl with this ;
roast it, wrapped in slices of lard and
paper. When three parts done, take
off the lard and paper ; baste it all over
with the yolks of eggs beaten up with
melted butter ; freely sprinkle bread
crumbs over it ; roast to a fine yellow.
Make a sauce with butter, a chopped
anchovy, a few capers, flour, three
spoonfuls of broth, nutmeg, pepper, and
salt ; make like a white sauce.
FOWLS, to Truss. — Pluck
them, cut off the neck close to the
back ; take out the crop, liver, and en-
trails ; cut off the vent, draw it clean,
and beat the breast-bone flat. If for
boiling, cut off the nails of the feet, and
tuck them close to the legs ; put your
finger into the inside, and raise the skin
of the legs ; then cut a hole in the top
of the skin, and put the legs under ;
put a skewer in the first joint of the
pinion, bring the middle of the leg
close to it, put the skewer through the
middle of the leg, and through the
body, and do so on the other side.
I 84
T